This General Tso’s Chicken Stir Fry makes for an easy and delicious weeknight dinner!
I didn’t grow up eating stir fry. It wasn’t one of my family’s go-to meals when I was a kid. When I went to college, I remember the dining hall would occasionally do stir fry on their ‘featured’ line. Since I didn’t really know what stir fry was, I pretty much dodged the stir fry nights and opted for a bagel sandwich instead. But then a funny thing happened. I was living in Atlanta, and Laura and I had just started dating. As luck would have it, she lived in a high-rise apartment building…right above a stir fry restaurant.
Well, this stir fry restaurant loved to send out coupons to the folks above. And Laura loved stir fry. So I went along to figure out what this whole stir-fry thing was all about. This restaurant was similar to a buffet in that they had rows of prepped meats, veggies, sauces, etc. All you had to do was grab a bowl and go along building your stir fry masterpiece. The chefs would then take your bowl and stir fry it up on a huge stove in the back.
The very first time I went through the stir fry line, I’m pretty sure my bowl consisted of just beef, rice and cheese. It was delicious. But it wasn’t stir fry. After Laura got done laughing at me, she taught me how to combine flavors and create delicious combinations of stir fry. This restaurant ended up being one of our favorite places to go on a Friday night when we were tired from the week. And soon enough I became a huge fan of stir fry.
Fast forward a few years, and we’re now living in upstate New York. About 1,000 miles away from our favorite stir fry restaurant in Atlanta. Sure, there were other restaurants where we could order stir fry, but they just weren’t the same as our build-your-own restaurant from Atlanta. That’s when we decided to get a wok and learn how to stir fry at home.
The thing about stir fry meals is they are quick! Woks get incredibly hot (be careful!) which means that your own stir fry creation will be ready in just a couple of minutes. The hardest part is just prepping everything in advance. We tried several different stir fry sauces before we finally discovered House of Tsang. They make a number of different sauces, and we’ve tried most of them at this point. But one of our favorites that we always go back to is their General Tso Sauce. It’s a sweet and spicy blend of soy sauce, ginger, garlic and vinegar. And it’s delicious!
It’s been a while since we made stir fry for dinner, so this past week I decided to whip up something fun. I pulled out the wok and set out creating this General Tso’s Chicken Stir Fry. Since stir fry meals cook so quickly, this one could definitely work as a weeknight meal. One of the best things about stir fry is you can add whatever you’d like. I happen to really like broccoli in stir fry while Laura loves bell peppers. So this General Tso’s Chicken Stir Fry includes plenty of broccoli and peppers. Laura commented that snap peas would be a great addition to this one, too. Next time!
For this stir fry, I cooked up the chicken, broccoli and peppers. Once those were done, I added the General Tso Sauce from House of Tsang, and *boom* dinner done. I served this stir fry over rice, and it made for one epic meal. When it was time for dinner, Laura and I were wiped out from chasing Robbie around…so we really appreciated that we had an awesome, easy dinner waiting on us! I hope you enjoy this stir fry as much as we do!
General Tso’s Chicken Stir Fry
For the Chicken Marinade
- 2 Tbsp soy sauce
- 4 tsp rice wine vinegar
- 2 tsp sesame oil
- 1 Tbsp cornstarch
- 1½ pounds boneless, skinless chicken breasts, cut into thin strips
For the Stir Fry
- 3 cups broccoli florets
- 3 Tbsp peanut or vegetable oil divided
- 4 dried red chiles halved (or ¾ tsp crushed red pepper flakes)
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- ½ ” piece of fresh ginger thinly sliced
- 1 tsp garlic minced
- ½ cup roasted peanuts
- ½ cup House of Tsang General Tso Stir Fry sauce
- 3 cups white rice cooked
- ¼ cup green onions chopped
For the Chicken Marinade
- Using a large bowl, whisk all marinade ingredients together until well combined (soy sauce, vinegar, sesame oil and cornstarch.) Add chopped chicken and toss until well coated. Let stand at room temperature for 10 minutes.
For the Stir Fry
- Fill a medium saucepan with water; bring to a boil over high heat. Add broccoli florets and cook for 1½-2 minutes. Remove florets with a slotted spoon and immediately rinse in cold water or place in a bowl of ice water. Set broccoli aside.
- Place a wok or large skillet over medium-high heat. Once hot, add 2 Tbsp of oil and swirl pan until well coated. Add chicken and stir fry for 4-5 minutes, or until chicken is no longer pink. Remove chicken from pan and set aside.
- Add remaining 1 Tbsp of oil to pan. Add red chiles and sliced bell peppers. Cook for 3-4 minutes, stirring occasionally, or until peppers have just begun to soften.
- Add garlic and ginger; continue cooking for 1 minute, stirring constantly.
- Return chicken to pan. Add peanuts, broccoli and General Tso Stir Fry sauce; continue cooking, stirring often, for 2-3 more minutes, or until heated through.
- Serve over white rice and garnish with green onions prior to serving.
This General Tso’s Chicken Stir Fry post was sponsored by House of Tsang, but the opinions are entirely my own.
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